Bohri Akni by Shireen Anwer

Ingredients:

• Mutton 1/2 kg
• Rice 1/2 kg
• Garlic cloves 12
• Fennel seeds 2 tbsp
• Dry ginger 1
• Onion 1
• Bay leaf 2
• Cinnamon 2 sticks
• Nutmeg 1/2
• Black cardamom 2
• Cloves 12
• Whole red chilies 20
• Salt 3 tbsp
• Oil 1/2 cup
• Whole black pepper 10
  

Method:

1. For spice bag: Tie garlic cloves, fennel seeds, dry ginger, onion, bay leaf, cinnamon, nutmeg, black cardamom, cloves and whole red chilies in malmal cloth nicely.
2. Add mutton pieces, spice bag and 4 cup water in pan and cook on medium flame until meat tender and gravy remains.
3. Now take out spice bag, press it nicely so that all warq comes out.
4. Then boil soaked rice with salt until it is approx ready.
5. Now drain its water and keep it aside.
6. Heat oil in second pan, add whole black pepper, meat and remaining gravy and boil for 5 minutes.
7. Now boiled rice and keep on simmer.